Dewasansan Sake Rice from Yamagata – 出羽燦々

Last Updated 6/30/2020

Sake made from Dewa San San is typically moderately fragrant, often more sweet than dry, and typically complex. Can range from fruity to earthy. The Dewa 33 class sake still have some breadth but are typically fruity and at least somewhat aromatic. 

Dewasansan was first cultivated in Yamagata in 1985– a cross of Hanafubuki (華吹雪) and Miyama Nishiki (美山錦). It was officially registered in 1997. In 2019, 1436 metric tons of Dewasansan was produced– exclusively from Yamagata. That ranks 8th overall in Japanese shuzokotekimai production.  

Dewa 33

Recently developed, Dewa San San 出羽燦々, is by design, a Yamagata specialty. You might see it labeled via a prominent bottle sticker as Dewa 33 (出羽33). More often though, it’s listed on the label somewhere among the other info, if at all. Despite its youth, Dewa San San has a lot of acreage devoted to it and is near the top of Japanese shuzokoutekimai production.

In order to qualify for the Dewa 33 (出羽33) label, brewers must meet specific standards:

• Must be Junmai Ginjo grade, milled to 55% minimum
• Must use Yamagata yeast and koji

Popular sake brewed with Dewasansan 出羽燦々

Dewazakura “Green Ridge” Junmai Ginjo